Rinse 1 cup of quinoa under cold water in a fine-mesh strainer for about 1-2 minutes until the water runs clear.

In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes.

Dice 1 red bell pepper and 1 cucumber into small pieces. Shred 1 cup of carrots, slice 2 green onions, and chop fresh cilantro.

In a small mixing bowl, whisk together 3 tablespoons of soy sauce, the juice of 1 lime, 1 tablespoon of honey, and 2 tablespoons of sesame oil. Add ginger, garlic, salt, and pepper.

In a large bowl, combine cooled quinoa, diced vegetables, 1/2 cup of chopped peanuts, and 2 tablespoons of sesame seeds. Pour dressing over the mixture and toss gently.

Cover the salad and chill in the refrigerator for at least 30 minutes before serving.